The reason why the fish maw stew milk is not gelatin enough, whether to put water in the fish maw st

There may be several reasons why fish maw stewed milk is not gelatinous enough:

1.The type of fish maw is not right: Different types of fish maw will release different amounts of gum during the stewing process, and some fish maw may have a low gum content, so it may not be gel enough when stewing milk. Click for more details

2.Insufficient simmering time: Fish maw takes a certain amount of time to release the gum, if the stewing time is not long enough, the gelatin of the fish maw may not completely dissolve into the milk, resulting in the stewed milk not being gelatinous enough.

3.Milk is low in protein: The protein in milk is one of the important components in the formation of gums, and if the milk used is low in protein, it may not be gelatin enough when stewed.

4.Too high temperature: When simmering fish maw milk, too high a temperature may destroy the gum in the fish maw, resulting in a stewed milk that is not gelatinous enough.

To solve this problem, you can try the following:

1.The use of fish maw with higher gum content or the addition of other gum-containing materials, such as oats, lotus seeds, etc., can increase the gum content of milk.

2.Extend the simmering time to ensure that the gelatin of the fish maw is completely dissolved into the milk.

3.Try using milk with a higher protein content, such as whole milk or milk powder, to increase the protein content of the milk.

4.Control the temperature during stewing to avoid excessive temperature and damage to the gum in the fish maw.

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Either the fish maw you chose is not sticky, or you didn't have enough time to soak and simmer, or you put sugar too early. When fish maw is stewed, you can put wolfberry and red dates at the same time to make it sweet, or you can stew it with chicken bones or pork bones to make it salty, and you can also go with milk, almond milk, coconut water, white fungus, walnuts, longan, and seeds.

Lotus seeds, notoginseng.

Chicken, ginseng, pork, cordyceps flowers, pork ribs, carrots, yams, bamboo shoots, lotus roots, wheat winter.

Sand cucumber, polygonatum japonica, peach gum.

Lily, conch slices, sea coconut, ginger, glutinous rice, etc. You can search for a new friend in WeChat, the address book is called the public food supplement, this family's fish maw is the original product collected at home and abroad, the cost performance is very high, you can save a lot of money with them to take fish maw, they will also teach you how to eat, what is the effect of eating, how to store. Generally speaking, the soaking time plus the stewing time is 6 hours enough, but if the gum is thicker, the soaking time should be extended by one to two hours, and the stewing time should be extended by one hour.

Soak your hair with cool boiled water or warm water, don't use boiling water, and you can't try the light and vinegar of the De De Spring, which contains Shanghai spices or acids and alkalis, and you should wash it before and after soaking. After soaking, if it is a small fish maw, it can be stewed directly, if the fish maw is too large, it must be cut into slices, of course, it can also be cut first and then soaked, then it is necessary to have a special guillotine.

Do not put water in fish maw stewed milk. If water is added to the stewed milk with fish maw, the nutrients in it will be diluted, thereby reducing the nutritional value of the stewed milk. Secondly, adding water to fish maw stewed milk will also make the taste of the milk lighter, thus reducing its edible value. Therefore, it is generally not recommended to add water to fish maw stewed milk.

Fish maw is fish maw, which is a dried product of all kinds of fish bladder, which is famous for its rich gelatinous substance, and its quiet nickname is fish maw. Gum, also known as fish maw, is to take out the swim bladder from the belly of the fish, cut it and dry it to become rich in protein, gelatin, etc., and the food therapy nourishes yin.

It strengthens the kidneys and cultivates essence, which can quickly relieve fatigue and has the effect of helping to heal the wounds of surgical patients.

The most common way to eat fish maw is to stew milk. Fish maw stewed milk, can also be replaced with milk powder. The nutritional value of milk powder is not worse than that of pure milk, and in some ways it is even better than pure milk, without too many additives and the amount of it can be controlled to avoid waste, so fish maw stewed milk can be used with milk powder.

One of people's favorite methods when stewing milk is to stew fish maw is to stew it over water, because this can ensure that the nutrients of fish maw stewed milk are not lost, but because fish maw is difficult to cook when it is stewed in water, it generally takes about an hour to stew it.

Preparation of fish maw and red bean stew in milk.

Fish maw stewed milk will not have a fishy smell, mainly because the taste of milk is particularly heavy, which will dilute this fishy smell. All you smell is the aroma of milk.

Each 100g of milk contains thiamine, riboflavin, niacin, ascorbic acid 1mg, vitamin A140IU. The protein in cow's milk is mainly phosphorus-containing protein, but also albumin and globulin. All three proteins contain all essential amino acids.

The fat of milk is mainly palmitic acid, glycerides of stearic acid, and also contains a small amount of low-grade fatty acids such as butyric acid, caproic acid, caprylic acid, etc. In addition, it also contains a small amount of lecithin, cholesterol, pigments, etc.

1. It is the calcium in milk that plays a role in lowering blood pressure in milk, and children insist on drinking milk since childhood, which can not only prevent the occurrence of hypertension in childhood, but also may prevent them from suffering from hypertension in adulthood.

2. Modern medicine believes that drinking milk not only does not increase cholesterol, but has the effect of reducing cholesterol in the body, American food experts have concluded that there is a kind of orotate acid in milk, which can effectively inhibit and discharge cholesterol from the body, and the milk factor 3-hydroxy-2-methylglutaric acid contained in milk can also inhibit the synthesis of cholesterol and reduce the content of cholesterol in the blood, so milk is very beneficial to the prevention and treatment of hyperlipidemia and arteriosclerosis.

3. Milk contains a kind of "surface active" fat molecule, which is an active ingredient for anti-ulcer disease, so milk is a curative food for patients with peptic ulcer and chronic gastritis.

If you don't do it well, it's a little bit, but I don't have a fishy way to do it.

After steaming for 10-15 minutes, remove the fish maw and put it in a stew pot, add milk, two slices of ginger, wolfberry and red dates, and simmer together for 1 and a half hours.

If you can't finish it, you can put it in the refrigerator, and the next day it will turn into fish maw custard. You can strain it and make a custard pudding, with strawberry jam, which is super delicious.

The most trouble-free fish maw stewed milk, there is no fishy smell at all, and the autumn ** depends on it.

Of course not, you think too much...

Fish maw stewed milk fish maw will not lose nutrients. The main components of fish maw are high-grade collagen, a variety of vitamins and calcium, zinc, iron, selenium and other trace elements. It can nourish the muscles and veins, nourish the kidneys and invigorate the essence, and is very beneficial to the soreness of the waist and knees, and the weakness of the body.

Stewed fish maw with milk, nourishing the beauty and delicious family, eating it warmly, the whole body is warm. In addition, fish maw is also a very easy ingredient, whether it is to make lean broth or chicken soup, you can put a little fish maw together, which is also very good.

Before boiling, the fish maw needs to be washed and soaked until soft. The small fish maw should be soaked for 1 to 3 hours, and the thicker and larger fish maw should be soaked for 5 to 12 hours according to the situation. Even if you are in a hurry, you should not soak in hot water, otherwise you will lose the nutrients in it.

Milk stewed slow sail fish maw has a rich milk flavor, rich gum, smooth and delicious in the mouth, and makes people have a great appetite. The food is certainly appetizing, but there are also precautions when making milk stewed fish maw. The following Mawang Encyclopedia will introduce to you the precautions for milk stewed fish maw, and see if you pay attention to the following points when making it:

1. Can milk be used in color? Normal milk is milky white or yellowish, and if the color of the milk changes, it is a sign that it has been contaminated with bacteria. If the milk turns red, it means that Pink Mycoccus and Red Yeast are in full bloom; If the milk turns yellow, it means that it is Pseudomonas flavantus contamination; If it turns blue, it means that Pseudomonas azuridios is overgrowing.

2. How to get rid of the fishy smell? If you are really afraid of fishy, you can put 2 slices of ginger in it and stew it together, so that it can effectively remove the fishy.

3. Should fish maw be soaked in water? Answer: Under normal circumstances, fish maw is generally soaked in cold water overnight, or soaked in water for about 2 hours, and the dust can be washed off after soaking.

In addition, the fish maw will gradually melt after a long time in the pot, and the stewing time can also be appropriately extended.